"Baked eggplant parmigiana with layers upon layers of lightly fried eggplant, melted mozzarella and crispy fried sage."
Eggplant Parmigiana
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Prep time 2hrs
Cook time 1hr
Serves or Makes: 6
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ingredients
- 2 eggplants, sliced 1/4" thick
- 2 tablespoons kosher salt
- 8 oz fresh mozzarella, sliced into thin rounds
- 3 cups tomato sauce, jarred or homemade
- 4 oz parmigiano reggiano, grated
- 4 sprigs fresh sage, leaves only
- 1/4 cup olive oil, plus more as needed
- 1/2 cup all purpose flour
- Salt and freshly ground pepper to taste
Method
Step 1
Salt eggplant generously and let drain in a colander for 1-3 hours. Squeeze out excess liquid and pat dry with a paper towel.
Step 2
Season flour with salt and pepper. Lightly coat eggplant slices in flour, tapping off any excess. Add oil to a large pan on medium heat. Once oil has started to shimmer, start frying in batches careful to not over-crowd the pan. Fry until golden brown, about 2-3 minutes per side. Repeat for the rest of the eggplant slices, adding in more oil as needed, wipe out any burnt bits that accumulate between batches. Set aside on a paper towel-lined plate.
Step 3
Once all eggplant is fried, quickly add sage leaves to oil and sizzle for 20-30 seconds. Set aside.
Step 4
Preheat oven to 350 degrees F. Butter or spray a 9 x13 inch baking dish. Add a thin layer of sauce on the bottom of the pan, followed by an even layer of eggplant, mozzarella, parmigano reggiano, and sage leaves. Repeat until all eggplant is used. Sprinkle the top with extra parmesan.
Step 5
Bake for 45 minutes. Set oven to broil on low. Broil for 3-5 minutes until the top is browned and bubbly. Remove from oven and cool for 10 minutes before serving.